UA108609C2 - METHOD OF PREPARATION OF NANOFIBILLARY CELLULOSE GELS - Google Patents
METHOD OF PREPARATION OF NANOFIBILLARY CELLULOSE GELS Download PDFInfo
- Publication number
- UA108609C2 UA108609C2 UAA201112682A UAA201112682A UA108609C2 UA 108609 C2 UA108609 C2 UA 108609C2 UA A201112682 A UAA201112682 A UA A201112682A UA A201112682 A UAA201112682 A UA A201112682A UA 108609 C2 UA108609 C2 UA 108609C2
- Authority
- UA
- Ukraine
- Prior art keywords
- fat
- inulin
- mass fraction
- filling
- filler
- Prior art date
Links
- 239000000499 gel Substances 0.000 title abstract description 4
- 238000000034 method Methods 0.000 title abstract description 4
- 229920002678 cellulose Polymers 0.000 title abstract 2
- 239000001913 cellulose Substances 0.000 title abstract 2
- 238000002360 preparation method Methods 0.000 title description 2
- 239000000945 filler Substances 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 229920001202 Inulin Polymers 0.000 claims description 16
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 16
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- 235000019621 digestibility Nutrition 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
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- 235000003599 food sweetener Nutrition 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 235000019414 erythritol Nutrition 0.000 description 1
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- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
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- Colloid Chemistry (AREA)
- Materials For Medical Uses (AREA)
- Paints Or Removers (AREA)
- Artificial Filaments (AREA)
Abstract
Даний винахід стосується способу одержання нанофібрилярних целюлозних гелів шляхом забезпечення целюлозних волокон та принаймні одного наповнювача та/або пігменту; поєднання целюлозних волокон та принаймні одного наповнювача та/або пігменту; та фібрилювання целюлозних волокон за наявності принаймні одного наповнювача та/або пігменту до утворення гелю, а також до нанофібрилярного целюлозного гелю, одержаного відповідно до цього способу, та їх застосувань.The present invention relates to a method for producing nanofibrillar cellulose gels by providing cellulose fibers and at least one filler and / or pigment; a combination of cellulosic fibers and at least one filler and / or pigment; and fibrillation of cellulose fibers with at least one filler and / or pigment prior to gel formation, as well as to nanofibrillary cellulose gel obtained in accordance with this method, and their applications.
Description
Корисна модель належить до харчової промисловості, зокрема до технології виробництва кондитерських виробів, і може використовуватись на підприємствах харчування.The useful model belongs to the food industry, in particular to the technology of confectionery production, and can be used in catering enterprises.
Відома композиція інгредієнтів для виробництва жирової начинки, яка описана у складі компонентів для виробництва борошняного кондитерського виробу (див. патент РФ Мо 2443112, 2012 р.). Композиція містить, мас. 9: жировий компонент 19,00-24,60 солодкий агент (суміш ізомальта та ерітритолу в 38,20-43,80 співвідношенні 1,6: 1) смаковий наповнювач (суміш сухої молочної сироватки і цитрусового /32,60-38,20. дієтичного волокна в співвідношенні 3:1)The composition of the ingredients for the production of fat filling is known, which is described in the composition of the components for the production of flour confectionery (see RF patent Mo 2443112, 2012). The composition contains, wt. 9: fat component 19.00-24.60 sweetening agent (a mixture of isomalt and erythritol in a ratio of 38.20-43.80 1.6: 1) flavor filler (a mixture of dry whey and citrus /32.60-38.20 dietary fiber in a ratio of 3:1)
Склад даної композиції вибрано як найближчий аналог.The composition of this composition was chosen as the closest analogue.
Найближчий аналог і корисна модель, що заявляється, мають наступні спільні ознаки: жировий компонент; солодкий агент; смаковий наповнювач.The closest analogue and the claimed useful model have the following common features: fat component; sweetening agent; flavor filler.
Недоліком відомої композиції є негативний вплив співвідношення компонентів наповнювача на органолептичні і реологічні показники.The disadvantage of the known composition is the negative effect of the ratio of filler components on organoleptic and rheological indicators.
В основу корисної моделі поставлено задачу створити удосконалену композицію для виробництва жирової начинки для вафель, в якій шляхом введення до її складу інуліну та заміни жирового компоненту, солодкого агенту і смакового наповнювача забезпечити покращення реологічних властивостей, підвищення енергетичної та харчової цінності, підвищення екологічної безпеки продукту, засвоюваності кінцевого продукту, покращення смакової палітри вафельних виробів.The useful model is based on the task of creating an improved composition for the production of fat filling for wafers, in which, by introducing inulin into its composition and replacing the fat component, sweet agent and flavor filler, to ensure improvement of rheological properties, increase in energy and nutritional value, increase in environmental safety of the product, digestibility of the final product, improving the taste palette of waffle products.
Поставлена задача вирішена композицією інгредієнтів для виробництва жирової начинки для вафель, що містить жировий компонент, солодкий агент і смаковий наповнювач, яка відрізняється тим, що вона додатково містить вафельні крихти, при цьому як жировий компонент композиція містить кондитерський жир та інулін, як солодкий агент - цукрову пудру, а як смаковий наповнювач - есенцію і лимонну кислоту, за наступним співвідношенням вказаних компонентів, мас. 9: кондитерський жир 26,46-31,56 інулін 3,48-8,69 цукрова пудра 52,16-52,28 есенція 0,26 кислота лимонна 0,26 вафельні крихти 12,17-12,20.The task is solved by a composition of ingredients for the production of fat filling for waffles, containing a fat component, a sweet agent and a flavor filler, which is distinguished by the fact that it additionally contains wafer crumbs, while as a fat component, the composition contains confectionery fat and inulin, as a sweet agent - powdered sugar, and as a flavor filler - essence and citric acid, according to the following ratio of the specified components, mass. 9: confectionery fat 26.46-31.56 inulin 3.48-8.69 powdered sugar 52.16-52.28 essence 0.26 citric acid 0.26 wafer crumbs 12.17-12.20.
Інулін - це природний полісахарид (поліфруктозан), одержуваний з рослин, яких налічується більше трьох з половиною тисяч. Видобувають інулін з коренів цикорію та топінамбура. Інулін покращує роботу травної системи (належить до харчових волокон), має антиканцерогенний ефект (профілактика раку); абсолютно безпечний для діабетиків; підвищує засвоюваність кальцію в товстій кишці, забезпечує зростання власної біфідофлори кишечника, сприяє підвищенню імунітету, зниженню рівня холестерину в крові.Inulin is a natural polysaccharide (polyfructosan) obtained from more than three and a half thousand plants. Inulin is extracted from chicory and Jerusalem artichoke roots. Inulin improves the work of the digestive system (belongs to dietary fibers), has an anticarcinogenic effect (cancer prevention); absolutely safe for diabetics; increases the digestibility of calcium in the large intestine, ensures the growth of the intestinal bifidoflora, helps to increase immunity, and lowers the level of cholesterol in the blood.
Реологічні і сенсорні властивості інулінових гелів роблять їх гарними замінниками жирів вThe rheological and sensory properties of inulin gels make them good substitutes for fats
Зо різних харчових продуктах. Фізіологічна цінність інуліну полягає в тому, що він нормалізує мікробіоценоз кишечнику за рахунок збільшення кількості корисної мікрофлори та інгібування популяції патогенних мікроорганізмів. Він знижує вміст токсичних метаболітів в кишечнику, покращує обмін жовчних кислот, знижує рН.From various food products. The physiological value of inulin is that it normalizes the intestinal microbiocenosis by increasing the number of beneficial microflora and inhibiting the population of pathogenic microorganisms. It reduces the content of toxic metabolites in the intestines, improves the exchange of bile acids, and lowers pH.
Приготування начинки. У збивальну машину завантажують розплавлений кондитерський жир та інулін, додають половину кількості цукрової пудри. Суміш збивають 2-3 хв., після чого додають цукрову пудру, що залишилась, есенцію, лимонну кислоту, вафельні крихти і збивають ще 13-15 хв. Температура начинки складає 36-38 "С.Preparation of filling. Melted confectionery fat and inulin are loaded into the mixer, and half the amount of powdered sugar is added. The mixture is beaten for 2-3 minutes, after which the remaining powdered sugar, essence, citric acid, wafer crumbs are added and beaten for another 13-15 minutes. The temperature of the filling is 36-38 "С.
Приклад 1.Example 1.
Для приготування начинки у збивальну машину завантажують пластичний кондитерський жир, температурою 27 "С (масова частка - 31,56 9бо) і інулін (масова частка - 3,48 до), додають половинну кількість цукрової пудри (масова частка - 26,14 95), збивають 2-3 хв. Потім додають есенцію (масова частка - 0,26 95), лимонну кислоту (масова частка - 0,26 90), вафельні крихти (масова частка - 12,20 95) і цукрову пудру, що залишилась (масова частка - 26,14 95), збивають ще 13-15 хв., до отримання пишної однорідної консистенції та надання їй пластичних властивостей.To prepare the filling, plastic confectionery fat with a temperature of 27 "C (mass fraction - 31.56 9bo) and inulin (mass fraction - 3.48 do) are loaded into the mixer, half the amount of powdered sugar is added (mass fraction - 26.14 95) , beat for 2-3 minutes. Then add the essence (mass fraction - 0.26 95), citric acid (mass fraction - 0.26 90), wafer crumbs (mass fraction - 12.20 95) and the remaining powdered sugar ( mass fraction - 26.14 95), beat for another 13-15 minutes, until a lush, homogeneous consistency is obtained and plastic properties are given to it.
Приклад 2.Example 2.
Для приготування начинки у збивальну машину завантажують пластичний кондитерський жир, температурою 27 "С (масова частка - 28,14 9б) і інулін (масова частка - 6,96 до), додають половинну кількість цукрової пудри (масова частка - 26,10 95), збивають 2-3 хв. Потім додають есенцію (масова частка - 0,26 95), лимонну кислоту (масова частка - 0,26 90), вафельні крихти (масова частка - 12,18 95) і цукрову пудру, що залишилась (масова частка - 26,10 95), збивають ще 13-15 хв., до отримання пишної однорідної консистенції та надання їй пластичних властивостей.To prepare the filling, put plastic confectionary fat at a temperature of 27 "С (mass fraction - 28.14 9b) and inulin (mass fraction - 6.96 do) into the mixer, add half the amount of powdered sugar (mass fraction - 26.10 95) , beat for 2-3 minutes. Then add the essence (mass fraction - 0.26 95), citric acid (mass fraction - 0.26 90), wafer crumbs (mass fraction - 12.18 95) and the remaining powdered sugar ( mass fraction - 26.10 95), beat for another 13-15 minutes, until a lush, homogeneous consistency is obtained and plastic properties are given to it.
Приклад 3.Example 3.
Для приготування начинки у збивальну машину завантажують пластичний кондитерський жир, температурою 27 "С (масова частка - 26,46 9бо) і інулін (масова частка - 8,69 Фо), додають половинну кількість цукрової пудри (масова частка - 26,08 95), збивають 2-3 хв. Потім додають есенцію (масова частка - 0,26 95), лимонну кислоту (масова частка - 0,26 90), вафельні крихти (масова частка - 12,17 95) і цукрову пудру, що залишилась (масова частка - 26,08 95), збивають ще 13-15 хв., до отримання пишної однорідної консистенції та надання їй пластичних властивостей.To prepare the filling, put plastic confectionery fat at a temperature of 27 "C (mass fraction - 26.46 9bo) and inulin (mass fraction - 8.69 Fo) into the mixer, add half the amount of powdered sugar (mass fraction - 26.08 95) , beat for 2-3 minutes. Then add the essence (mass fraction - 0.26 95), citric acid (mass fraction - 0.26 90), wafer crumbs (mass fraction - 12.17 95) and the remaining powdered sugar ( mass fraction - 26.08 95), beat for another 13-15 minutes, until a lush, uniform consistency is obtained and plastic properties are given to it.
Вафлі - це кондитерські вироби, що складаються з трьох (або більше) вафельних листів, перешарованих начинкою. Для прошарку використовуються жирові, фруктово-ягідні, пралінові, помадні та інші начинки. Смакові якості вафельних виробів в першу чергу визначаються специфічними хрусткими властивостями вафельних листів. Тому використовувані для прошарку вафельних листів начинки, при міграції з них вологи в листи в процесі зберігання вафель, не повинні знижувати хрусткі властивості виробів. Використовувані начинки повинні мати мінімальну вологість, а присутня в них волога повинна бути не вільною, а міцно пов'язаної компонентами начинки.Waffles are confectionery consisting of three (or more) wafer sheets layered with filling. Fatty, fruit-berry, praline, fondant and other fillings are used for layering. The taste qualities of waffle products are primarily determined by the specific crispy properties of waffle sheets. Therefore, the fillings used for layering wafer sheets, when moisture migrates from them into the sheets during the storage of wafers, should not reduce the crispy properties of the products. The fillings used should have minimal moisture, and the moisture present in them should not be free, but firmly bound by the filling components.
Цим вимогам краще всього задовольняють жирові начинки, що пояснюється практично відсутністю в начинці вільної вологи, а отже, збереженням тривалий час хрустких властивостей вафель. Жирові начинки відрізняються високою пластичністю, легко намазуються на поверхню вафельних листів механізованим способом.These requirements are best met by fatty fillings, which is explained by the practically absence of free moisture in the filling, and therefore, the long-term preservation of the crispy properties of wafers. Fat fillings are characterized by high plasticity, they are easily spread on the surface of wafer sheets by a mechanized method.
Використання запропонованої композиції забезпечує:The use of the proposed composition ensures:
Зо - Збільшення значення граничної напруги зсуву з 0,9 кПа до 3,1 кПа; - Збільшення пластичної міцності начинки; - зниження швидкості накопичення пероксидів, що свідчить про уповільнення процесу окислення жиру; - зменшення мікробної забрудненості через 2 місяці зберігання; - покращення екологічної безпеки жирової начинки з інуліном. Найкращі показники якості мали зразки із заміною інуліну в кількості 25 95 до еквівалентної маси жиру (приклад 3).Zo - An increase in the value of the ultimate shear stress from 0.9 kPa to 3.1 kPa; - Increasing the plastic strength of the filling; - decrease in the rate of accumulation of peroxides, which indicates the slowing down of the fat oxidation process; - reduction of microbial contamination after 2 months of storage; - improvement of environmental safety of fat filling with inulin. The best quality indicators had samples with replacement of inulin in the amount of 25 95 to the equivalent weight of fat (example 3).
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